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Saturday, February 8, 2014

Curry Roasted Butternut Squash and Cauliflower

As you probably already know, I am a HUGE fan of roasted vegetables. I'll eat my weight in just about any veggie tossed in olive oil and sea salt and baked until brown and crispy. I don't often vary my technique because I have it down to such a science.

After that yummy sweet potato and red lentil curry I made the other night, however, I have been on a major curry kick. Not to mention, I am always looking for ways to incorporate more turmeric into my diet. So, I got a little crazy the other night and coated my butternut squash in some Indian spices before popping them into the oven.

Once cooked, we added the squash to a "big bowl" (or "big plate" I should say) with millet, sauteed lemony-garlic kale, black beans, and avocado. It was maybe the best thing I've ever tasted.

I loved it so much that I made cauliflower the exact same way the next night and served it with some "cheesy" baked tofu and brown rice. Again, delicious!

Jay was really excited about the Oklahoma-shaped piece of tofu he found on his plate.

There's not really much to this vegetable "recipe," if you can even call it that. All of the measurements are approximations.